Institute of Chemical Technology of Food
Technical University of Lodz


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Food Analysis and Technology Group

Director: Assoc. Prof. Bogusław Król, Ph.D., D.Sc.

7 members with higher education, 4 Ph.D. students
Employees with scientific titles:
Assoc. Prof. Bogusław Król, Ph.D., D.Sc.
Katarzyna Grzelak, Ph.D.
Robert Klewicki, Ph.D.
Krzysztof Kołodziejczyk, Ph.D. CV»
Joanna Milala, Ph.D.
Maciej Wachowicz, Ph.D.
Maciej Wojtczak, Ph.D

Ph.D. students:
Monika Kosmala
Ewelina Piasecka
Michał Sójka
Małgorzata Uczciwek

Research groups

Director: Bogusław Król

Optimization of methods of determination of saccharide, inorganic acids and alcohol contents by HPLC methods. Use of HPLC in detection and determination of foreign substances in food. Grading of mineral technical contamination in food products by SAA method. Modification of the PSE procedure. Optimization of saccharose bioconversion processes to aldonic acid salts. Saccharide estrification. New technologies in the field of prebiotics with special emphasis on oligosaccharides. Determination of working parameters of reactive forms of oxygen and nitrogen.

Educational activity

Engineer and Master of Science courses: Food technology. Food Analysis. Special foods. Quality assessment of foods and substances.

Service activity

Full spectrum analysis of food products according to PN. Determination of the contents of foods, drugs and fodder by HPLC methods. Determination of the contents of conservation and synthetic sweeteners in drinks and food products. Determination of food fiber, cholesterol, sodium, carbon and microelements and water-soluble vitamins and some fat-soluble vitamins

Unique modern equipment

Spectrophotometer AA Solaar 969. Preparatic chromatographs HPLC f. Knauer with computer analysis system

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